Maxfacts

Marzipan mousse

Serve with your favourite fruit puree or fruit sauce.

Ingredients

• 1 sachet of powdered gelatin
• 150 g marzipan
• 2 eggs
• 2 egg yolks
• 3 drops of bitter almond oil (or 50 ml Ameretto di Saronno liqueur)
• 250 ml whipping cream, whipped

Method

1. In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
2. Place a metal bowl over a hot water bath. Add marzipan, eggs, egg yolks and Amaretto (or bitter almond oil), whisk until thick and pale. Remove from water bath, dissolve gelatin. Add to marzipan mixture while whisking. Set aside to let cool, while whisking occasionally. Fold in whipped cream. Refrigerate for several hours or overnight, until set.